2fillets smoked mackerelskin removed, and flesh coarsely torn
2tbspnatural plain yoghurt
zest 1 unwaxed lemon
juice of half lemon
1tbspnon-pareil capersfinely chopped
1tspheaped fresh parsleyfinely chopped
2large trimmed spring onionsspliced down the centre and finely sliced
1/2tspAleppo pepper
Pinchfreshly ground black pepper
Instructions
Add two tablespoons of plain natural yogurt to a small mixing bowl.
Finely slice two spring onions, chop the capers, zest the lemon and add to the yoghurt.
Sprinkle the Aleppo pepper and mix everthing together thoroughly using a fork.
Carefully peel back and remove the skin of the mackerel and coarsely break up the flesh using your fingers and add to the bowl.
Add freshly ground black pepper, finely chopped parsley, and add a squeeze of lemon juice to taste.
Mix through and serve on warm toast.
Notes
These keeps really well in the fridge and should keep well for up to two days. You may find that the lemon juice had separated ... no problem, just mix it through again and it will be as good as new.